8.25.2009

So good we licked the plates.

It's interesting. When I was working at a desk, sitting all day, I would come home from work and sit more. Now that I'm on my feet all day, I actually come home with more energy. And I've been channeling that energy into cooking. So get ready for some food posts.

Tonight I made a delicious dinner. I modified this recipe and I want to share my version with you (because it's better ;). I served it with baked rice, which I'll share more about tomorrow and green beans. Yum!

*You can also used chopped regular tomatoes, I added in one of our homegrown heirlooms today and it added a lot of flavor.

To prepare chicken, take one sheet of plastic wrap and sprinkle it with water. Place the chicken breasts on top of it and sprinkle with a little more water (the water prevents the chicken from tearing by reducing friction). Cover with another piece of plastic wrap and pound out the chicken breasts into an even 1/2-1" thickness with a meat pounder, rolling pin, or the bottom of a jar.

Spoon about a half cup of all-purpose flour on a plate. Mix in a pinch of salt and pepper and a dash of tarragon and italian seasoning. Heat about 2 tablespoons olive oil in a stainless steel skillet over medium high heat. Dredge the chicken directly in the flour-seasoning mixture and shake off the excess. When a sprinkling of flour sizzles in the oil, place the chicken in the pan. Cook for about 3 minutes on each side, until golden brown. Remove from pan and set aside.

Add the tomatoes to the pan. Season with a little salt and pepper. As they let out juices, use a spatula to scrape up the burnt bits from the chicken. Saute for about 5-7 minutes until very soft and beginning to caramelize. Add wine and bring to a simmer. Reduce heat to med-low and add chicken back to the pan for about 5 minutes. The sauce will reduce and thicken a bit. Right before serving stir in a small pat of butter to finish the sauce and ENJOY! Like I said, we like this best with rice, it soaks up the delicious sauce perfectly.